Spicy hot bean curd
material
South tofu (tender tofu), minced beef or minced pork, a little lobster sauce, leek (garlic sprout is the best), Jiang Mo, minced garlic, a little Pixian spicy bean paste and starch water.
working methods
1, onion is cut into small pieces, ginger and garlic are cut into fine powder, and garlic is twice as much as ginger (2: 1).
2. Peel the tofu, cut it into small pieces, put it in a cold water pot (put a little salt in the water), and pour it into a colander to drain before the water boils.
3, while cooking tofu, start a new pot, without refueling, directly grind the meat, and slowly fry until the minced meat becomes dark brown and crisp. Add minced ginger and garlic, stir-fry, add 1 tbsp spicy bean paste and stir-fry red oil.
4. Add a few douchi, add broth or water, put tofu in the pot (the amount of broth or water is less than tofu), add a little wine and 1 tablespoon soy sauce to increase the color, and cook for 5-6 minutes. Be careful not to cook too much, lest the tofu crack.
5. After boiling, thicken with wet starch (usually twice). After 1 thickening, add chopped green onion, and thicken for the second time.
6. Finally, add a little hot oil along the edge of the pot and turn on the fire until the oil floats up.
7. Add pepper powder after filling the pot, not too much.
skill
I like Mapo tofu very much. I often cook it. Mapo tofu made in this way has a strong taste, which is especially delicious when I eat it. When frying minced meat, I must be patient. It's delicious only when it's crisp. This dish is best served with south tofu. Although it's harder to make than Bei tofu, its smooth taste is really great ~
Stewed meat
Pork belly 1000g, half of Chinese cabbage, some auricularia auricula, 50g of Pixian bean paste, 50g of pepper, 20g of pepper, 1 eight petals, a piece of ginger, half of garlic, half of onion, 10g of pepper, 1 spoon of quanxing Daqu wine and bone.
Exercise:
1. Stir-fry Pixian bean paste, pepper, pepper, eight petals, ginger and garlic with hot oil to obtain spicy red oil. Take out some fried peppers and peppers for later use.
2. Take another pot and fry the cabbage with the spicy red oil just now 1/3.
3. After a few minutes, pour into a large bowl.
4. Use 2/3 spicy red oil, add bone soup and fungus to boil.
5. add meat slices.
6. After boiling, pour in white wine and add pepper and salt to taste.
7. Pour them all into a pot with the bottom of cabbage and sprinkle with some chopped green onion. Finally, boil the oil until it smokes. Sprinkle the first fried pepper and pepper on the sliced meat. Quickly pour the hot oil into the basin, and a bowl of delicious boiled meat slices will be ready.
Fried shredded pork with sweet and sour sauce
Pork tenderloin 300g, green pepper 1 piece, carrot 1/4 pieces, winter bamboo shoots 1/2 pieces, black fungus 6 pieces, bacon seasoning (5ml soy sauce, 5m cooking wine, 80ml water starch), fish-flavored sauce (5ml soy sauce, 15ml)
Exercise:
1, pork tenderloin is cut into filaments and marinated with bacon seasoning for more than ten minutes;
2. Cut green pepper, carrot and winter bamboo shoot into filaments respectively, soak auricularia auricula in soft water, wash and cut into filaments for later use;
3. Mix fish flavor juice for later use, mince onion, ginger and garlic for later use, and mince pickled pepper for later use;
4. Put enough oil in the pot. When the oil is 60% to 70% hot, put it into the shredded pork fire and quickly slide it until it turns white, and remove it for use;
5, put a little oil in the pot, add onion, ginger and minced garlic to stir fry, add spicy powder and spicy powder to stir fry red oil;
6. Add carrots, winter bamboo shoots and fungus and stir fry for 2 minutes. Add pepper and stir well.
7. Add the fried shredded pork and stir well;
8. Pour in the fish sauce and stir well.